Hash Browns with Italian-Seasoned Tofu

Hash Browns with Italian-Seasoned Tofu
Photo by Becky Luigart-Stayner


  • 1 cup chopped carrot
  • 1 ½ tablespoons olive oil
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 ½ cups chopped onion
  • ½ teaspoon salt
  • 1 (20-ounce) package refrigerated diced potatoes with onion (such as Simply Potatoes)
  • + 3 more ingredients
    • 1 (8-ounce) package water-packed baked garlic and herb Italian-style tofu (such as White Wave), cut into 1/2-inch cubes
    • 1 cup coarsely chopped red bell pepper
    • 1 garlic clove, minced

Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot, and garlic; sauté 4 minutes. Add potatoes, and sauté 7 minutes or until lightly browned. Stir in bell pepper, salt, black pepper, and tofu; sauté 4 minutes or until thoroughly heated. Remove from heat, and sprinkle wit...

View full recipe at My Recipes


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